Mango Shrikhand – Creamy Mango Yogurt dessert

Mango Shrikhand is a creamy & luxurious Indian sweet dish made with yogurt, mango pulp and sugar. I like to garnish it with aromatic saffron for a pop of color and flavor. Check out this easy, no cook recipe with all of my tips and tricks to make this delicious dessert for your family.

What is Shrikhand

Shrikhand is an Indian sweet dish made using strained yogurt and flavored with cardamom and nuts. This Mango Shrikhand is a variation of the classic shrikhand recipe that is flavored with mango pulp.

Mango Shrikhand, also known as Amrakhand in India, is my go-to dessert to for special occasions, when I am entertaining and especially to celebrate Indian festival Gudi Padwa that signifies the start of spring!

What is Gudi Padwa

• First day of the month “Chaitra” in Hindu calendar
• Start of spring and beginning of a new year for the people of Maharashtra, India
• One of the most auspicious days in the year and beginning of new harvest season
• To celebrate, early morning we hang a ‘Gudi’ outside our homes. Gudi is a beautiful display made on a bamboo stick. On the top is a brass pot hung upside down, which is then adorned with a bright silk cloth, a flower garland and a twig of mango leaves. Gudi is a sign of prosperity and good things to come.
• Growing up, I remember my mom making homemade Mango Shrikhand and serving it hot fluffy Puri’s to celebrate Gudi Padwa.

Pro Tips to make the best Mango Shrikhand

• Use canned alphonso mango pulp from Swad or Deep brand
• Use plain unflavored yogurt and not low fat or fat-free
• I have tried this recipe using greek yogurt but found that it does not have the tanginess of the traditional shrikhand
• Homemade yogurt also works well for this recipe
• If you have an Indian grocery store near you try the Desi Yogurt brand otherwise stick to Stonyfield or other plain yogurt found in grocery stores
• Shrikhand is a great make ahead recipe, it stays well in the refrigerator for up to a month or can be frozen for longer shelf life

Substitutions and Variations for Mango Shrikhand

• Don’t have the canned mango pulp? Feel free to skip it and instead substitute with a teaspoon of ground cardamon to make the classic Kesar Elaichi Shrikhand
• Have Greek yogurt on hand? Skip the yogurt straining step and make Instant Shrikhand by using the Greek Yogurt in this recipe
• Try other flavors of Shrikhand, my mom often makes Strawberry Shrikand, by substituting mango pulp with crushed strawberries

How to make Mango Shrikhand step by step

• Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth.

• Gather the corners of the cloth and tie into a bundle. Hang the cheese cloth so all the water can drain out. I usually hang this for 5-6 hours or put some weight on the cloth and leave it overnight in the refrigerator, in a colander, so the water can completely drain out. Squeeze out any remaining water by tightly pressing against the tied yogurt. The consistency should be thicker than that of the greek yogurt.

• Empty thickened yogurt into a mixing bowl. This will be about 1.5 cups of thick strained yogurt.

• Mix well with a slotted spoon or whisk for 5 minutes until it is smooth.

• Stir in sugar and mix well for another 5 mins. Yogurt should be smooth and lump free.

• Add the mango pulp and mix well for another 5 mins. Garnish with saffron strands and chill for an hour before serving.

How to serve Shrikhand

• Serve Mango Shrikhand with hot puri’s and batata bhaji (spicy potatoes)

Looking for more festive recipes? Try some of our family favorite Indian desserts:

• Pineapple Sheera
• Kheer (Rice Pudding)
• Carrot Halwa
• Sevai Kheer
• Rava Ladoo
• Puran Poli

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Mango Shrikhand – A Cool and lush Mango Yogurt dessert

Prep Time

6 hrs

Total Time

6 hrs

 

A cool and lush mango flavored dessert made with creamy yogurt and sweet mangoes, garnished with aromatic saffron.

Course: Dessert

Cuisine: Indian

Keyword: Shrikhand

Servings: 6

Calories: 197 kcal

Author: Archana Mundhe

Ingredients

• 2 pounds regular plain yogurt
• 1-1/2 cup mango pulp
• 2/3 cup sugar
• 1 pinch saffron

Instructions

1. Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle. Hang the cheese cloth so all the water can drain out (5-6 hours) or put some weight on the cloth and leave it overnight in the refrigerator, in a colander, so the water can completely drain out.

2. Empty thickened yogurt into a bowl. Mix well with a slotted spoon or whisk for 5 minutes until it is smooth. Stir in sugar and mix well for another 5 mins.

3. Add mango pulp and mix well until it gets smooth and creamy consistency (5 mins). Garnish with saffron strands. Chill for an hour before serving. Serve with hot Puris.

Recipe Notes

Notes:

• Don’t have the canned mango pulp? Feel free to skip it and instead substitute with a teaspoon of ground cardamon to make the classic Kesar Elaichi Shrikhand
• Have Greek yogurt on hand? Skip the yogurt straining step and make Instant Shrikhand by using the Greek Yogurt in this recipe.
• Try other flavors of Shrikhand, my mom often makes Strawberry Shrikand, by substituting mango pulp with crushed strawberries

Nutrition Facts

Mango Shrikhand – A Cool and lush Mango Yogurt dessert

Amount Per Serving

Calories 197 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Cholesterol 19mg6%

Sodium 74mg3%

Potassium 234mg7%

Carbohydrates 33g11%

Sugar 33g37%

Protein 5g10%

Vitamin A 620IU12%

Vitamin C 3.5mg4%

Calcium 185mg19%

Iron 2.6mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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